INGREDIENTS
320 gs
caster sugar
2
lemon zest
240 gs
butter
5
eggs
2
egg whites
2 tsp
vanilla extract
180 gs
flour
180 gs
ground almonds
1 1/2 tsp
baking powder
1/2 tsp
salt
300 gs
raspberries
25 mls
lemon syrup
6 tbsp
caster sugar
6 tbsp
water
2
juice of lemon
300 mls
double cream
250 gs
mascarpone
1 tbsp
lemon syrup
2 tbsp
icing sugar